Grease a large round bowl and pour the cereal in. Set aside. Grease a 9x13 inch pan. Set aside.
In a pan on the stove, combine the corn syrup and sugar. Stir over medium high heat until it comes to a boil.
Immediately remove from heat and stir in 1 1/2 cups of peanut butter.
Immediately pour this mixture over the cereal and fold in. Pour into the 9x13 pan.
In a microwaveable 4 cup measuring cup (or other microwave save dish)
combine the butterscotch chips, chocolate chips, 1/2 cup of peanut
butter, and vanilla. Microwave for 30 seconds at a time, stirring very
well after each interval, until it is completely melted and smooth. It
should take about 1 minute and 30 seconds. Pour over the bars. Allow
to cool completely at room temperature before cutting.

30 comments:

Oh my goodness! These chex scotcheroos look so delicious! We would love to have you share this at our Strut Your Stuff Saturday link party and at our new sister sight - myrecipemagic.com. We launched our new sight in January and are so excited about it! We hope to hear from you soon. -The Six Sisters

A friend whose husband is allergic to gluten told me you need to be careful when making recipes with Chex, because the only Chex that is actually gluten free is the name brand Chex. You cannot use the off brands. I forget what ingredient she said was in the off brands, but there is one. Just a word of caution to people. :)

Okay so I fell in love with your website. My 5 year old daughter was diagnosed with Celiac's disease and I have been scrambling trying to find things she'll like! I went ahead and made these. Freakin' loved them and shared them on my site! I linked back to ya so hopefully you get all the credit you deserve for this amazing treat! http://hotcookinmama1.blogspot.com/2013/05/chex-scotcheroos.html

I made your Chex Scotcheroos tonight to bring to a dinner party. They were so easy to make and beyond delicious. Everyone loved them. I will absolutely make these incredible treats again. I used Sunbutter to make them nut free, too. Such a great flavor and I love the chocolate/butterscotch crunch. Yum!

These look great. I have a friend coming over this weekend that has Celiac, so I am excited to make them! I am a little confused, though. The ingredients list says 1/2 cup peanut butter, but the directions say 1.5 cups. Am I reading it wrong?

try melting just the chocolate and butterscotch chips. I would suggest 4 minutes at half power, then stirring, and microwaving another minute if necessary. Be aware that butterscotch chips (as well as white chocolate chips) contain a wax-like ingredient to hold their shape which can make them resistant to melting. Sometimes I just give up and leave the butterscotch chips partially melted - it will still taste great. Anyway - stir in the PB and vanilla after the chips are melted (or as melted as they will get).

You may have boiled the corn syrup and sugar too long I make a similar recipe with Rice Krispies which calls for boiling these two ingredients for 1 minute. When I have accidentally boiled it longer, they have turned out hard. Frankly, you don't even need the sugar. We feel it makes the cookie cloyingly sweet. I just follow the directions, omitting the sugar. Other than being less sweet, they turn out just the same. Good luck on your next batch.